LM_XB402
Des Moines, IA Fri, Dec 07, 2012 USDA Market News
NATIONAL DAILY BOXED BEEF CUTOUT AND BOXED BEEF CUTS - Negotiated Sales -
Morning
USDA ESTIMATED BOXED BEEF CUT-OUT VALUES - as of 9:30am
Based on negotiated prices and volume of boxed beef cuts delivered within 0-21
days and on average industry cutting yields. Values reflect U.S. dollars per
100 pounds.
CHOICE SELECT
600-900 600-900
--------------------------------------------------------------------------------
Current Cutout Values: 193.17 172.23
Change from prior day: (0.96) (1.47)
--------------------------------------------------------------------------------
Choice/Select spread: 20.94
Total Load Count (Cuts, Trimmings, Grinds): 87
--------------------------------------------------------------------------------
COMPOSITE PRIMAL VALUES
Primal Rib 335.78 251.36
Primal Chuck 151.00 151.38
Primal Round 161.06 159.42
Primal Loin 263.82 210.03
Primal Brisket 131.48 130.32
Primal Short Plate 123.69 128.34
Primal Flank 93.23 92.69
--------------------------------------------------------------------------------
LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
12/06 88 54 11 50 202 194.13 173.70
12/05 90 62 43 51 247 194.89 174.83
12/04 57 58 12 32 159 195.05 176.52
12/03 61 45 6 29 141 195.32 174.59
11/30 66 54 21 26 167 195.03 174.20
--------------------------------------------------------------------------------
Current 5 Day Simple Average: 194.88 174.77
--------------------------------------------------------------------------------
NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales
for delivery within 0-21 day period. Prior days sales after 1:30pm are included.
CURRENT VOLUME - (one load equals 40,000 pounds)
Choice Cuts 40.78 loads 1,631,017 pounds
Select Cuts 26.73 loads 1,069,170 pounds
Trimmings 0.00 loads 0 pounds
Ground Beef 19.43 loads 777,051 pounds
--------------------------------------------------------------------------------
Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
IMPS/FL Sub-Primal # of Total Price Weighted
Trades Pounds Range Average
--------------------------------------------------------------------------------
109E 1 Rib, ribeye, lip-on, bn-in 13 26,302 690.00 783.00 708.28
112A 3 Rib, ribeye, bnls, light
112A 3 Rib, ribeye, bnls, heavy 15 53,942 760.50 824.00 773.06
113C 1 Chuck, semi-bnls, neck/off 3 7,814 205.00 222.00 209.61
114 1 Chuck, shoulder clod 5 23,547 201.00 207.00 201.60
114A 3 Chuck, shoulder clod, trmd 27 131,694 204.73 236.00 211.84
114D 3 Chuck, clod, top blade 4 5,059 280.00 289.80 284.96
114E 3 Chuck, clod, arm roast 6 3,110 261.61 279.80 271.90
114F 5 Chuck, clod tender (IM) 9 15,769 290.00 368.80 303.12
115 1 Chuck, 2-piece, boneless
116A 3 Chuck, roll, lxl, neck/off 23 109,013 219.60 244.00 228.75
116B 1 Chuck, chuck tender (IM) 14 16,715 217.59 231.50 224.03
3 Chuck roll, retail ready
120 1 Brisket, deckle-off, bnls 34 320,039 201.45 223.00 203.81
120A 3 Brisket, point/off, bnls 4 3,270 345.00 376.00 353.43
123A 3 Short Plate, short rib 6 7,019 326.33 383.00 357.32
130 4 Chuck, short rib 8 10,257 236.62 287.00 266.27
160 1 Round, bone-in 3 13,022 209.00 226.00 211.33
161 1 Round, boneless 3 3,986 215.00 219.89 216.81
3 Round, bnls/peeled heel-out 0 0
167A 4 Round, knuckle, peeled 29 161,281 195.00 230.00 212.63
168 1 Round, top inside round 10 29,007 210.00 215.00 210.53
168 3 Round, top inside round 12 81,096 218.00 239.00 219.22
169 5 Round, top inside, denuded 10 14,198 245.00 264.00 257.97
3 Round, top inside, side off 0 0
170 1 Round, bottom gooseneck 4 5,151 185.00 220.00 197.03
171B 3 Round, outside round 26 87,103 200.00 229.50 206.33
171C 3 Round, eye of round (IM) 11 42,897 223.00 255.00 242.76
174 1 Loin, short loin, 2x3 0 0
174 3 Loin, short loin, 0x1 9 28,408 501.00 532.00 517.83
175 3 Loin, strip loin, 1x1 0 0
180 1 Loin, strip, bnls, heavy 0 0
1 Loin, strip loin bnls. 1x1 10 28,413 427.00 456.00 433.66
180 3 Loin, strip, bnls, 0x1 31 125,141 461.86 528.00 480.30
184 1 Loin, top butt, bnls, heavy 4 1,859 305.00 312.00 308.17
184 3 Loin, top butt, boneless 14 59,678 310.00 325.50 313.78
185A 4 Loin, bottom sirloin, flap 19 51,576 350.00 386.00 366.87
185B 1 Loin, ball-tip, bnls, heavy 18 33,679 230.00 248.00 236.87
185C 1 Loin, sirloin, tri-tip (IM)
185D 4 Loin, tri-tip, pld (IM) 3 2,564 366.00 380.00 374.32
189A 4 Loin, tndrloin, trmd, heavy 10 34,623 1199.53 1275.00 1207.23
191A 4 Loin, butt tender, trimmed 3 5,678 1120.00 1127.44 1124.34
193 4 Flank, flank steak (IM) 4 2,459 390.00 410.00 402.96
--------------------------------------------------------------------------------
Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
IMPS/FL Sub-Primal # of Total Price Weighted
Trades Pounds Range Average
--------------------------------------------------------------------------------
109E 1 Rib, ribeye, lip-on, bn-in 6 45,826 429.75 537.00 446.24
112A 3 Rib, ribeye, bnls, light 6 3,149 560.79 592.18 568.29
112A 3 Rib, ribeye, bnls, heavy 12 8,330 506.59 575.00 548.19
113C 1 Chuck, semi-bnls, neck/off 6 14,272 205.00 215.00 212.26
114 1 Chuck, shoulder clod 4 16,660 195.00 205.00 200.95
114A 3 Chuck, shoulder clod, trmd 6 35,381 204.73 220.00 206.79
114D 3 Chuck, clod, top blade 0 0
114E 3 Chuck, clod, arm roast
114F 5 Chuck, clod tender (IM) 3 4,962 240.00 310.00 305.34
115 1 Chuck, 2-piece, boneless
116A 3 Chuck, roll, lxl, neck/off 5 56,492 220.74 230.00 221.61
116B 1 Chuck, chuck tender (IM) 6 7,131 220.00 232.00 226.21
3 Chuck roll, retail ready 0 0
120 1 Brisket, deckle-off, bnls 7 74,218 196.00 214.00 201.32
120A 3 Brisket, point/off, bnls 0 0
123A 3 Short Plate, short rib 3 5,323 325.00 371.00 336.63
130 4 Chuck, short rib 4 4,833 201.62 266.00 244.01
160 1 Round, bone-in
161 1 Round, boneless
3 Round, bnls/peeled heel-out 0 0
167A 4 Round, knuckle, peeled 8 59,109 195.00 213.00 202.29
168 1 Round, top inside round 7 37,634 204.30 217.00 205.52
168 3 Round, top inside round 7 18,866 215.00 228.00 220.86
169 5 Round, top inside, denuded 3 2,168 250.75 255.00 251.89
3 Round, top inside, side off 0 0
170 1 Round, bottom gooseneck 3 1,537 185.00 220.00 202.93
171B 3 Round, outside round 7 20,918 200.00 213.00 201.87
171C 3 Round, eye of round (IM) 9 11,366 227.50 253.00 236.25
174 1 Loin, short loin, 2x3 0 0
174 3 Loin, short loin, 0x1 5 46,553 355.00 386.00 359.12
175 3 Loin, strip loin, 1x1
180 1 Loin, strip, bnls, heavy 0 0
1 Loin, strip loin bnls. 1x1
180 3 Loin, strip, bnls, 0x1 15 296,345 374.00 405.00 383.81
184 1 Loin, top butt, bnls, heavy 3 4,141 235.00 264.00 256.72
184 3 Loin, top butt, boneless 8 51,343 254.60 280.00 255.50
185A 4 Loin, bottom sirloin, flap 5 12,635 340.00 375.00 347.81
185B 1 Loin, ball-tip, bnls, heavy 5 7,764 222.74 226.00 223.86
185C 1 Loin, sirloin, tri-tip (IM) 3 14,937 255.00 270.00 264.80
185D 4 Loin, tri-tip, pld (IM) 0 0
189A 4 Loin, tndrloin, trmd, heavy 7 41,947 790.00 845.00 807.70
191A 4 Loin, butt tender, trimmed
193 4 Flank, flank steak (IM)
--------------------------------------------------------------------------------
CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle
--------------------------------------------------------------------------------
124 4 Rib, Back Ribs, Fresh
124 4 Rib, Back Ribs, Frozen 5 4,557 83.16 125.00 102.17
121D 4 Plate, Inside Skirt (IM) 16 26,381 316.00 353.00 323.06
121C 4 Plate, Outside Skirt (IM) 11 35,557 430.23 490.00 455.08
121E 6 Outside Skirt, pld (IM) 0 0
Cap, Wedge Meat & (IM) Lean 27 112,527 241.64 267.00 252.64
Pectoral Meat 11 10,017 253.60 273.80 258.31
--------------------------------------------------------------------------------
GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
--------------------------------------------------------------------------------
Ground Beef 73% 17 345,542 127.00 160.89 129.93
Ground Beef 75%
Ground Beef 81% 15 138,947 155.00 185.24 170.95
Ground Beef 85% 0 0
Ground Beef 90% 0 0
Ground Beef 93%
Ground Beef Chuck 80% 5 20,079 177.30 189.00 180.35
Ground Beef Round 85% 4 13,995 209.87 221.00 211.26
Ground Beef Sirloin 90%
--------------------------------------------------------------------------------
BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind
--------------------------------------------------------------------------------
Blended Ground Beef 73%
Blended Ground Beef 75%
Blended Ground Beef 81% 7 36,277 184.60 195.86 194.08
Blended Ground Beef 85%
Blended Ground Beef 90% 0 0
Blended Ground Beef 93%
Blended Ground Beef Chuck 80%
Blended Ground Beef Round 85%
Blended Ground Beef Sirloin 90%
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
--------------------------------------------------------------------------------
Fresh 50% lean trimmings 0 0
Frozen 50% lean trimmings 0 0
--------------------------------------------------------------------------------
FAT LIMITATIONS (FL) DESCRIPTION
Maximum Average Fat Thickness Maximum Fat at any point
1. 3/4" (19mm) 1.0"
2. 1/4" (6mm) 1/2"
3. 1/8" (3mm) 1/4"
4. Practically free (75% surface lean exposed) 1/8"
5. Peeled/Denuded 1/8"
6. Peeled/Denuded, surface membrane removed 1/8"
--------------------------------------------------------------------------------
Items that have no entries indicate there were trades but not reportable
because they did not meet the daily 3/70/20 guideline. Please refer to weekly
LM_XB459 as the item may qualify.
--------------------------------------------------------------------------------
Source: USDA Market News Service, Des Moines, IA
515-284-4460 email: desm.lgmn@usda.gov
24 Hour recorded market information 515-284-4830
http://www.ams.usda.gov/LSMarketNews
1100C
.
Boxed Beef - Morning
Related Articles
No matching related articles at this time.
Sponsored Links
- Former Eastern Livestock CEO, CFO sentenced for federal crimes
- Commentary: New rules un-COOL
- TSCRA works with sale barns to catch Houston cattle thief
- Post-tornado composting a solution for disposal of dead livestock
- More beef cows in worst drought regions than a year ago
- Michigan hay buyers should plan purchases early
Comments (0) Leave a comment